Recipe courtesy of Jessie James Decker
Show: The Kitchen
Episode: Summer Sides
Save Recipe Print
Summer Couscous Salad
Total:
35 min
Active:
15 min
Yield:
about 6 cups
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
about 6 cups
Level:
Easy

Ingredients

Directions

Cook the pearl couscous according to the package instructions and set aside.

Preheat the oven broiler.

Cut thin rings of the onion and cook in a skillet in 2 tablespoons of the olive oil over medium heat until caramelized, about 20 minutes.

Toss the other 2 tablespoons of olive oil and a pinch of salt and freshly ground black pepper with the zucchini on a baking sheet and broil for about 5 minutes until cooked through and charred slightly.

Add the zucchini and onion to the cooked couscous. Next, add in the lemon juice, parsley, white wine vinegar, arugula, goat cheese and some salt and pepper and toss to fully combine.

More from:

The Kitchen

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Deconstructed Falafel Salad

Recipe courtesy of Food Network

Crab Summer Rolls

Recipe courtesy of Giada De Laurentiis

Orange and Avocado Salad with Sweet Chili Vinaigrette

Recipe courtesy of Geoffrey Zakarian

Tuna Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword